RECIPE OF THE WEEK

Shrimp Fried Rice

This is an adaptation of the Cantonese classic. In China fried rice is seasoned with salt rather than soy sauce (which darkens the grains). However, a bit of soy sauce for extra flavor is nice.

2 bunches scallions
3/4 pound cooked and peeled medium shrimp (about 18 large)
5 cups chilled Chinese-style white rice
2 large eggs
For seasoning liquid
2 tablespoons chicken broth
2 tablespoons Chinese rice wine or sake
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon Asian sesame oil
1/4 teaspoon freshly ground black pepper

2 tablespoons corn or safflower oil
1 tablespoon minced peeled fresh gingerroot
a thawed 10-ounce package frozen peas

Finely chop enough scallions to measure about 2 cups and halve shrimp lengthwise. Spread rice in a shallow baking pan and separate grains with a fork. In a small bowl lightly beat eggs.

Make seasoning liquid:
In a small bowl stir together seasoning liquid ingredients.

In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds. Add scallions and gingerroot and stir-fry 1 minute. Add shrimp and peas and stir-fry until heated through. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

Serves 4 as a main course.